Slow Cooked Chicken and Dumplings

Chicken and dumplings, it's such a universal comfort food!  I was raised on completely "made from scratch" dumplings, and at times make them that way myself.  However, with all of our lives being so busy, I decided to develop this stress free slow cooked version so we could still enjoy this on days I need to be free to do other things.

For this slow cooker version I use frozen buttermilk biscuits to taking the trickiness out of the dumplings.  It also makes it an easy recipe for cooks of all skill levels to follow and quick to put together.  I've included homemade biscuits at the end of the recipe, if you prefer making your own. Slow cooking the chicken makes it tender and flavorful and when you add the sauteed veggies at the end, it becomes a one pot meal.  My family loves this slow cooked version, so, it makes everyone happy.  It doesn't get much better than that!

Ingredients you'll need:
5  boneless skinless chicken breasts [6-8 oz. each]
1 [10 3/4 oz] can cream of chicken with herbs soup
1 [10 3/4 oz] can cream of celery soup
2 1/2 cups chicken broth
8 frozen biscuits, thawed [I used Grands! Southern Style]
1/4 cup finely minced onion
3 Tbsp butter, melted
1 tsp dried parsley flakes
1 tsp poultry seasoning
1/4 tsp dried tarragon
1/8 tsp dried thyme
salt and black pepper to taste
optional veggies:
1/2 cup diced celery
1/2 cup diced onion
1 cup thinly sliced carrots
2 Tbsp butter

Spray the inside of your slow cooker with cooking spray and set it on the low setting.  Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker.  In a mixing bowl, whisk together the soups, broth, melted margarine/butter, onion and seasonings.  Pour this over the chicken chunks.  Cook the chicken on low for 5 hours.

After 5 hours, remove the lid, stir and increase the temperature to the high setting.    Cut the thawed biscuits into quarters then  drop them into the slow cooker and stir into the broth.  Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours.  Yield: 6 servings

Optional veggies:
In a stove top pan saute 1/2 cup each of chopped celery and onion with one cup of carrots  in 2 Tbsp margarine or butter until cooked and golden.  Season with salt and black pepper to your taste.  Remove the lid and test the dumplings to be certain they're completely cooked.  Stir the sauteed vegetables into the chicken and dumplings and serve immediately.

Cook's note:
I prefer to add the cooked vegetables  at the end of cooking, so, the chicken and dumplings won't get lost in the flavor of the vegetables.  You can skip this optional  step and enjoy vegetables on the side if you wish.

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twosouthernsweeties said...

What an awesome recipe. Looks like I found something for dinner tonight! Thanks Melissa

Two Southern Sweeties

Anonymous said...

Are these biscuits baked already?? I have never used them??

Melissa said...

The biscuits haven't been baked previously. They're basically circles of premade biscuit dough, and make a great no fuss, "meaty" dumpling for this dish.

Melissa said...

Hi Tracey! Thanks for visiting, I sure hope you enjoy!! ~ Melissa

Two Southern Sweeties said...

Hey Melissa
I am so sorry, I really meant to come on back and let you know how much my family LOVED this recipe!!! I'm glad that I came across it again. I think this will be dinner tonight.

Two Southern Sweeties

Melissa said...

Hi Tracey, so glad you liked them!

dina crocker said...

I know that can biscuits are dough like and really chewy, i like soft dumping like bread inside. Are these chewy or soft? I don't. Wanna waste ingredients it they are chewy dumping?

Melissa said...

Hello Dina,
It's difficult to describe the texture but I wouldn't describe biscuit dumplings as light and fluffy. If you bite into one of these dumplings, it has a full bodied texture. Not chewy, but, not "light as a cloud" either. I hope this helps!

Anonymous said...

I love chicken and dumplings but my family is not a fan of dumplings (I have tried them all). Is there a way to use noodles? Any help will be appreciated,

Melissa said...

Hello, what a great question. I've never done it with this dish, but, I imagine it would work. What I would recommend is cooking the chicken and dumplings as is until the chicken is fork tender and completely cooked.[check it at the 5 hour point when you would add the biscuit dumplings] You would then need to add cooked noodles, perhaps a large egg noodle,cooked on the stove top. Stir it through at the end of cooking along with the veggies. I think it would be delish, just a bit of a twist on the dish. Hope this helps!

Ann said...

Oh so yummy going to do Friday night Thanks for the great recipes

Melissa said...

Hi Ann! I hope your family loves them as much as mine does. I'm happy to share. Thanks for your comment. ~ Melissa

Cassie said...

Hello Melissa

Is the chicken supposed to be thawed and raw when placed into slow cooker?

Melissa said...

Hi Cassie, yes on both. Just cut the thawed, raw chicken into chunks and the slow cooker will do the rest. ☺

Cassie said...

Ok great that's what I thought. This will be family dinner. My bf loves chicken and dumplings so I hope he really enjoys this recipe. Thank you

Amy said...

Are these can biscuits?

Melissa said...

The biscuits I used are frozen. You probably could use canned biscuits if you prefer. Perhaps adjusting the cooking time, it probably won't take as long.

Scarlett said...

Made this tonight. Put 4 chicken breasts in (about 1.5 lbs), 1 can cream of chicken & 1 can of cream of celery soups, 14 oz chicken broth, 1 stalk of celery, 1 small onion & several mini carrots (all chopped). Season with pepper, a bit of seasoned salt, some thyme, rosemary & poultry seasoning (or Herb de Provence). Or just season to your taste. Cook on high for 5ish hrs (4 would be enough). Pull out chicken & cut up. Cut one can of biscuits into quarters. Turn crockpot to high. Add chicken, stir, Add biscuit quarters. Cook for 1-2 hrs on high. 1.5 worked great here.

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